Afternoon Tea

It is believed that Queen Catherine of Braganza brought the tradition of afternoon tea with her from Portugal to England in the middle of the 1600s. And, subsequently, “Afternoon Tea” spread slowly but surely throughout the British Empire.
The English-inspired Afternoon Tea is typically accompanied by scones. But other cakes are also delicious.

Set the oven temperature to 150 °C.
Whisk together the butter, sugar and vanilla sugar. Add the egg and beat until smooth.
Mix together the flour, salt and coconut flakes in a separate bowl. Add the dry ingredients to the butter mixture and beat together.
Roll into about 1 cm small balls, and place on a baking tray lined with baking paper. Bake for about 5 minutes.
Meanwhile, stir together the raspberry jam and rose water.
Remove the cakes and make a small dip in them using the back of a spoon or finger, add a dollop of raspberry jam.
Increase the heat to 175 °C and bake the cakes for a further 8-10 minutes.
Remove the cakes, cool and enjoy!

Peel and grate the carrots. Grind the almonds to a powder. Wash the lemon well and finely grate the zest. Separate the egg yolks from the whites. Beat the egg whites with the salt until they form stiff peaks. Beat the yolks with the sugar until light and fluffy. Mix the ground almonds with the flour and fold into the cake mixture. Stir in the grated carrots and fold in the beaten egg white. Pour the cake mixture into a greased springform cake tin about 24 cm in diameter. Bake in the centre of the oven for about 35 minutes at 175 °C. Cool on a wire rack.

Mix together the ingredients for the filling. Spread the mixture over the cooled cake. Rinse the strawberries and dry them on kitchen paper. Arrange the strawberries on top of the filling.

Preheat the oven to 180 °C. Grate the almond paste using an almond grater, and whisk together with the egg whites and sugar until smooth.Dollop/pipe the mixture into mounds about the size of five-krona coins on parchment-lined baking sheets. Bake at the bottom of the oven for 10-12 minutes, depending on the type of base you want. The shorter the time, the chewier the base.Heat the raspberries in a pan while stirring, and then drain through a sieve to remove the seeds giving only raspberry juice. Leave to cool.Whisk together the egg yolks, icing sugar and vanilla sugar. Add the butter at room temperature a little at a time and whisk for about 10 minutes. Pour in the raspberry juice and whisk to a smooth and fluffy mixture. Leave to stand in the refrigerator for 20 minutes. Spread the butter cream on the bases using a knife or spoon and form into small peaks. Place the biscuits in the freezer for 20 minutes.Melt the chocolate over a water bath and dip the biscuits into the chocolate. Sprinkle freeze-dried raspberries on top and leave to set.Store in the refrigerator.

The recipe was made by

Dansukker

Orange Earl Grey marmalade

25 minutes

Ingredients

Soak the Earl Grey tea in 1/2 dl water, and then sieve out the leaves or remove the tea bags.
Wash and peel the oranges, cut out the pulp and place in a pan along with the jam sugar and tea.
Add a little orange zest if so desired.
Boil for 5-7 minutes, stirring occasionally.
Take the pan off the heat. Skim off any foam thoroughly.
Pour the marmalade into warm, sterilised jars. Seal. Store in a cool place.

Muffins
Pre-heat the oven to 200 °C.
Melt the butter.
Beat the eggs and sugar until fluffy.
Fold in the melted butter, milk and chopped lemon zest.
Mix the flour, baking powder and salt and sieve into the mixture.
Wash the strawberries, chop them into small pieces and fold them into the mixture.
Line a muffin tray with paper cups and divide the mixture evenly between them.
Bake the muffins in the centre of the oven for about 10 minutes or until they are golden brown. (Test using a skewer; when you pull it out it should be completely dry.)
Pipe icing on top before serving.

Icing
Beat the butter, sieved icing sugar and strawberry powder until fluffy.
Whisk in the cheese and lemon juice.
Fold in the strawberry jam.
Pipe or spread the icing onto the muffins.

The recipe was made by

Dansukker

Lemon curd

40 minutes

Fresh and tangy. Delicious as a cake filling or spread on scones or toast.